Patatas Bravas
Crispy Spanish patatas bravas: potatoes are parboiled, then pan-fried in olive oil with smoked paprika and chili until golden at the edges. Ready in 30 minutes and finished with ketchup and a quick garlic sauce for the ultimate vegan tapas plate.
Ingredients
- 5 potatoes washed and cubed, skin on
- 4 Tbsp olive oil
- 2 tsp smoked paprika
- 3 Tbsp parsley chopped
- 1 tsp chili powder
- salt and pepper to taste
Sauces:
- ketchup to taste
- garlic sauce to taste; mix 2 Tbsp vegan mayo with 2 minced garlic cloves
Instructions
- In a large pot, add the cubed potatoes and cover them with water.
- Bring to a boil over high heat. Once it starts to boil, reduce the heat to low and let the potatoes cook for 5 minutes.
- Drain the potatoes and let them cool.
- In a large skillet, heat the olive oil over medium heat.
- Add the boiled potatoes, salt, pepper, smoked paprika and chili powder, and cook, stirring from time to time.
- Cook for 10-15 more minutes, until the potatoes are golden and crisp at the edges.
- Top with the chopped parsley, ketchup and garlic sauce, and serve right away.
Notes
New potatoes or baby potatoes work best here - fry them with the skins on for a better texture. Serve straight away, while the edges are still crisp. Leftovers keep in the fridge for up to 2 days and are best reheated in a hot pan or air fryer rather than the microwave, so they crisp up again.